Prawn and Avocado Risotto

On the stovetop, heat oil and butter on a low heat and cook your onion and garlic until fragrent

In the meantime, in a separate pot, boil you stock. When boiled, lower heat to keep stock on a low rolling boil.

Place in the rice and thyme in with the onion + garlic. Stir for 3-4 minutes. Increase temperature to med/high heat and pour in wine stirring continuously.

When wine is absorbed, add 1 X ladle of your hot stock. Stir through until absorbed. Repeat until you have 2 X ladles of stock left in reserve. Although this takes a little bit of time, there is no way to rush this - adding too much stock before absorption can lead to mushy rice.

When you have (approx) 2 ladels of hot stock left, add your raw, deveined and shelled prawns. At this time, and your saffron also. Continue mixing through your final ladles of stock.

When you have used all you stock, your prawns should be cooked. Although this may vary depending on prawn size. Cut one open to check + cook longer of necessary.

When you have confirmed prawns are cooked, sample, and adjust for salt (if home-made/low sodium vegetable stock was used) and pepper.

Serve into bowls and top with sliced avocado and parmesan cheese. Mix avocado through with your fork and enjoy!